1、Carrot Pulp and Pineapple Muffins

Prep 20 m; Cook 35 m; Ready In 1 h 15 m;"Don't throw away the carrot pulp after you juice those organic carrots! This is a great use for that pulp that many people throw away. Make this recipe or print it and give it to a friend along with your leftover pulp. Tasty!"

Method

Preheat oven to 400 degrees F. In a large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl beat 3 of the eggs, 2 Tbsp. water, and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a large spatula, lift and fold for uncooked portion to flow underneath. Cook until set yet still moist. Transfer to bowl; set aside.

Brush twelve 2-1/2-inch muffin cups with some of the remaining bacon drippings. Set muffin cups aside. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. In a separate bowl combine milk, oil, and remaining 2 eggs; stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full).

Place one bacon piece on each muffin. Bake 15 to 17 minutes, until light brown and a toothpick inserted in center comes out clean. Cool in cups on a wire rack for 5 minutes. To loosen muffins from pan, run a small metal spatula or table knife around edges of muffins; remove from pans. Serve warm with maple syrup.

Method

In a large bowl combine flour, brown sugar, baking powder, baking soda, apple pie spice, and salt. Make a well in center of flour mixture; set aside.

In another bowl mash the drained sweet potatoes with a fork. Stir in egg, milk, jam, and oil. Add sweet potato mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake in a 400 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool slightly. Drizzle muffins with Jam Icing and, if desired, top with additional jam or preserves. Makes 12 muffins.

For filling, in a medium saucepan combine sugar, cornstarch, and salt; add milk and cream of coconut, whisking until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.

Quickly prepare Five-Egg White Meringue. Spoon hot filling into the Macadamia Nut Tart Shell, spreading evenly (the filling must be hot; if necessary, reheat filling over low heat before spooning it into the tart shell). Immediately spread the Five-Egg White Meringue over hot filling; use a small spatula to seal the meringue to the edge of the tart shell. Sprinkle with the 2 tablespoons coconut and the macadamia nuts. Bake for 30 minutes. Cool on a wire rack for 1 hour. Chill for at least 3 hours or up to 48 hours before serving. If storing longer than 3 hours, insert toothpicks in meringue and cover loosely with plastic wrap. (The toothpicks hold up the plastic wrap.)